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Buttermilk Corn Muffins


Course : Muffins
Serves: 15
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Ingredients:


1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups fat-free buttermilk

3 tablespoons vegetable oil

2 large egg whites -- lightly beaten

1 spray cooking spray
 

Preparation / Directions:


Preheat oven to 425øF. Combine first 6 ingredients in a bowl; make a well in center of mixture. Combine buttermilk, oil, and egg whites in a bowl; stir well. Add to dry ingredients, stirring just until moist. Divide batter evenly among 15 muffin cups coated with cooking spray. Bake at 425øF. for 12 minutes or until golden. Remove muffins from pans immediately.

 

Nutritional Information:

94 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 165mg Sodium

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